The restaurant was a bit far from the station, but it was fine if you consider it as a nice walk. It was a very cozy place to enjoy authentic Italian cuisine, and it was delicious. The Carbonara on the menu was tasty, but the Trippa stew was elegant and the Bistecca was delicious. I was happy that we could eat without a reservation, and it showed the dedication of the restaurant.

Last truffle maybe? A variety of appetizers. I feel so happy to have so many appetizers. The scrambled eggs with special eggs were delicious, but a bit too salty for me. The white truffle risotto was the best match with the firmness of the rice and the richness of the cheese. Absolutely delicious! Thank you for the meal!

I started a gourmet website for Mitomi Emon. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" I visited the Italian restaurant "Casa Bella" in Jingumae. The underground space with antique decor reminiscent of Italy. The dishes have a local Italian taste, simple and rustic, yet with a strong focus on each ingredient. Their specialty carbonara is a must-try, with a rich and intense flavor. They use specialty eggs from Hidaka City, Saitama, in the dish. Another favorite is the Tonarelli with porcini sauce, a creamy and flavorful pasta dish. The chef's Roman influence is evident in their menu, with dishes like tripe stew. Other dishes include carrot and potato potage, marinated fish, seafood, meat dishes, and a Japanese-style tiramisu.

Italian Restaurant "Hostaria Casa Bella" in March 2022 ✨✨ A restaurant that boasts the ultimate Carbonara. Located an 8-minute walk from Tokyo Metro Gaiemmae Station, the building is slightly underground on Gaien Nishi Street. With only 9 seats, it is smaller than imagined. However, it was fully booked for Saturday lunch. Can we expect something good? Let's see how the food tastes (*´∇｀)ﾉ ■Highlights - Uses "Takahashi eggs" - Vegetables are sourced fresh from contracted farms at 6 am - Fish is sourced similar to a sushi restaurant ■Rosa Lunch 4,400 yen (tax included, 10% service charge not included) ⚫Pumpkin and Cauliflower Potage A rich and creamy potage with a homey taste. Not bad. ⚫Grissini Homemade grissini and focaccia. A nice snack. ⚫Special Salad Lettuce, broccoli, snap peas, cucumber, and tomato. Frittata (sardine omelet). Average quality vegetables and dressing. Is this really the special salad of the restaurant? ⚫Ultimate Carbonara Uses "Moe" and "Kin'in" from Takahashi eggs in Hidaka City, Saitama. Topped with Pecorino Romano cheese. A golden Carbonara that shines✨✨ The taste... indeed, it is delicious! The pasta is thick and perfectly cooked. The sauce has a rich flavor from the high-quality egg yolk. No complaints. ⚫Dolce Mont Blanc. Sweet, average. ⚫After-meal Drink Coffee. Well-prepared. ■Drink ⚫3/4 Rosso 2018 880 yen A red wine with strong acidity, not bad. ■Service The service is polite. ■Price The pasta set is 4,400 yen including tax + 10% service charge. It felt a bit expensive due to the quality of other dishes not being high. The "Ultimate Carbonara" was indeed delicious. It may be one of the top in the country in terms of Carbonara. Other dishes had some points to consider, but since the Carbonara was so good, it's alright. Thank you for the meal m(_ _)m □Rating as of March 2022 Tabelog rating 3.71, 54 reviews □Chef Tetsuya Koshikawa, born in Hidaka City, Saitama. After training in Italian restaurants in Tokyo, Italy, and under Italian chefs, he opened "Hostaria Casa Bella" in Gaiemmae in 2014. Famous for the "Ultimate Carbonara" using "Moe" from "Takahashi eggs" in Hidaka City, Saitama. □Restaurant Name "Casa Bella" means "cute house" in Italian.

Gaienmae - Hostaria Casa Bella. This Italian restaurant is by reservation only, and it was my first time visiting. The atmosphere was amazing, and Chef Koshikawa's dishes were incredibly delicious. Especially the ultimate Carbonara, made with the precious "Takahashi eggs," was so addictively good that I feel the urge to eat it right now as I write this. The richness of the cheese and egg aroma and flavor was intense, and the pancetta was incredibly tasty. The pasta had a great texture and didn't lose to the Carbonara sauce. I apologize for my lack of vocabulary, but this Carbonara is so impactful that it hits you like a punch to the head. I also thoroughly enjoyed the Chef's other specialty dishes, such as the Roman-style Tripe stew and dishes featuring Italian white truffles. The hospitality was also excellent, and I was delighted by the welcome message from the Chef's wife. I appreciate Sommelier Suda's knowledge, skills, and suggestions for various drinks, even though we couldn't have alcohol. This restaurant truly embodies the combination of fun and deliciousness. I will definitely visit again soon. Thank you for the wonderful meal.

My wife's birthday was approaching, so I visited this restaurant and made a reservation for the course menu. I forgot the exact amount, sorry. Anyway, I wanted to eat the carbonara here, so I made a reservation. Due to the pandemic, we were the only guests. At that time, I couldn't drink alcohol due to my health condition. We enjoyed the food. The service from the staff was excellent. They not only explained the dishes but also had a nice conversation with us, creating a friendly atmosphere throughout the meal. The tripe stew was impressive, full of flavor. The carbonara was amazing. It made me wonder what I had eaten before. It had a rich egg flavor and the perfect balance of cheese. The guanciale was also delicious. I wanted to eat more and more! The meat was also tasty, tender, and juicy. I had a great time. Thank you very much. It was a feast.

Continuation of Tokyo Sweets Travel☆ On October 9, 2021, I went to Hostaria Casa Bella! Casa Bella is an Italian restaurant located in Tokyo Midtown. I was intrigued by it because a favorite Youtuber of mine had visited it before. I went to try the ultimate Carbonara made by Chef Koshikawa. What a lovely exterior~. The restaurant has a Roman-style atmosphere that is just like being in the streets of Rome! I ordered the exquisite full course menu. It started with a pumpkin potage made using pumpkins from Sekiya Farm, a contracted farm. The breadsticks and homemade bread had basil kneaded into them. The Marquesa Malvasia by Stefano Antonucci was powerful with pineapple and rich barrel notes. The roasted Isaki with komatsuna and hiratake from Saga Sekimachi was perfectly seasoned. The Roman-style tripe stew was tender with a gentle tomato stew flavor. The white truffle risotto was a special treat for the truffle season. The ultimate Carbonara, a specialty of Hostaria Casa Bella, was made with Takahashi eggs and Moe eggs, using only Parmigiano-Reggiano cheese and Pecorino cheese. The aroma was already intense before even tasting it. The combination of the egg's sweetness and creaminess with the richness of the cheese was extraordinary. The Piaggia Carmignano Riserva 2017 red wine paired well with the lamb and grilled summer vegetables. The dessert, an Italian classic, was a perfect end to the meal. It was my first time having authentic Italian Carbonara, and it was truly a delightful experience! Day's Sweets & Wine Diary by Jorno.

Had dinner in Sendagaya. I went based on an acquaintance's recommendation. Menu: ★★★ Atmosphere: ★★★ Cleanliness: ★★★★ Service: ★★★★★ Price: ★★★ Taste: ★★★★ Impression: Ordered a la carte. The standout dish was the "Ultimate Carbonara." Perfect for cheese lovers, rich and delicious. The waiter had a sommelier qualification and gave clear explanations. The atmosphere was cozy and welcoming. The clientele seemed to be mostly young couples. The prices were a bit high for Italian food, but it was delicious.

My sister treated me to lunch at her favorite restaurant. Today, I had the carbonara. It might be a bit long, but whether you've tried it before or not, I think this review will make you want to try it. We all know that wine can be enjoyed in different ways, and the same goes for food, especially carbonara. Many people describe it as "rich," but as someone who has eaten raw eggs without seasoning, I believe the essence of this carbonara lies elsewhere. I was hesitant to write a detailed review of the restaurant, but my sister, a truffle maniac, insisted, so I will share my unique perspective and impressions. Characteristics of the eggs used: 1. The egg whites are sweet and flavorful. 2. They have a firm texture and are light. 3. The yolks are close to red-orange in color. 4. The yolks are lightly flavored but rich. 5. The yolks have a hint of "umami" from seafood broth. 6. There is no egg smell. 7. The umami flavor lingers in the aftertaste. Good quality eggs, like those from well-fed and well-cared-for chickens, are like high-quality animal fats – they are not fishy and have a light texture. In a refreshing way, the subtle umami flavor of the fish oil used in their feed seeps through, creating a delicate and deep egg. The light texture may also be due to this high-quality fish oil. In Japan, eggs are said to have a fishy smell because few countries mix fish into chicken feed. However, when chickens are raised on fresh feed and in a stress-free environment, any fishy smell is naturally processed by the chickens, leaving behind a lingering umami flavor. The true essence of this carbonara lies in the "coolness" that is felt deep down and the harmony of the meat, cheese, and umami flavors. Before coming here, I was curious about whether the taste of fish broth and cheese would go well together and if the light yolks would coat the pasta well. The results were that the Pecorino cheese and eggs paired very well, creating a complex and deep umami flavor, and the chef skillfully coated each individual egg with the pasta. Dishes with strong umami flavors like this one may be inherently delicious to the Japanese, who have a culture rich in broth. In fact, this dish is quite popular. However, what one finds delicious is subjective. Some may find greasy and rich dishes from chain restaurants delicious, while others may only be satisfied with high-quality ingredients. I do not deny or affirm any of these preferences. However, in the past, chickens were raised freely and eggs were of high quality like those from Takahashi eggs, which were not smelly. Egg allergies were also less common back then. The chef had to repeatedly plead with the producer, who initially refused to use heated eggs, in order to use the eggs in this dish. I have met the producer before, and he is a good person, but quite the artisan, so the chef's persistence in requesting the eggs really shows his passion. Each dish is created with the dedication of producers and chefs who pour their hearts into it. The final product in front of me, made through a chain of various thoughts and feelings, allows me to savor it, feel its essence, and touch upon those emotions. This kind of deliciousness is truly something special.

◎Time Slot: Saturday 6:30 PM Reservation Available ◎Order: Ultimate Egg Course with Wine Pairing, around 20,000 yen per person ◎Access: Less than 10 minutes walk from Gaiemmae Station ◎Customer Base: Couples, married couples ◎Note: The chef and staff's attentiveness make this restaurant a pleasant place. All dishes are delicious.

"The ultimate Carbonara" caught my attention, so I decided to visit the restaurant. The interior is classic and cozy, with a small atmosphere. I opted for the chef's choice course for my first visit. The dishes, although simple, use carefully selected ingredients. The vegetables are directly sourced from Noto and Saitama. For example, the mackerel had a simple and modest appearance, seasoned with just salt instead of sauce. However, it was truly delicious, with a fatty and fluffy texture. The Angus beef grill was also seasoned only with salt and pepper, incredibly tender and perfectly cooked. And finally, the Carbonara I came for! The Pecorino Romano cheese is shaved tableside to preserve its aroma. They use rare "Takahashi eggs" and no cream in the sauce. The Pancetta and Guanciale add a flavorful touch. The Carbonara was incredibly rich and delicious, with a perfect balance of flavors. The use of eggs and timing was exquisite, complementing the aged depth and umami of the Pancetta. A Carbonara that pairs well with wine, showcasing a solid Italian base."

On July 23, 2020, the opening ceremony of the Tokyo 2020 Olympic Games was scheduled to take place, but due to the impact of the new coronavirus, the National Stadium, where it was supposed to be held, is now covered in white temporary fencing and quiet. "Hostaria Casa Bella" is an Italian restaurant located right in front of the National Stadium. On this day, I visited alone for dinner. The dinner course was 6,900 yen (excluding tax), and I asked for a sparkling wine, which turned out to be Franciacorta. The freshly uncorked sparkling wine was beautiful and delicious. - Sea Bream and Red Snapper Carpaccio: Thick slices of sea bream and red snapper drizzled with Tuscan olive oil. The flavors were amazing, with a nice smoky taste from searing the skin and a rich taste from the thick slices. The edamame and corn from "Sekitani Farm" in Saitama were sweet and had a great texture. - Roman-style Tripe Stew: This classic dish was incredibly delicious, with tender and flavorful tripe without any unpleasant smell. It was a delightful surprise for someone who used to be hesitant about tripe. - Ultimate Carbonara: Chef Koshikawa's Carbonara is made with eggs from "Takahashi Eggs" in Hidaka City, Saitama. The dish is a perfect balance of rich flavor, umami, and saltiness. The volume was just right, allowing for a delicious experience without feeling too heavy. - Black Angus Beef Tagliata: The portion size was impressive, and Chef Koshikawa also served Australian beef fillet as a special treat. The beef from Jeff's Black Angus in Australia had a unique firm texture and a juicy flavor. - Handmade Pasta with Clam and Baby Sardine Sauce: The handmade pasta with egg whites incorporated from the Carbonara dish was served with a delicious clam and baby sardine sauce. The portion was smaller due to the previous dishes, but it was still a highlight of the meal.

Today, I went to an Italian restaurant called "Hostaria Casabella" in Gaienmae to try their specialty dish, the "Ultimate Carbonara." This dish uses eggs from "Takahashi Tamago," a farm in Saitama that is known for producing eggs that are difficult to handle other than raw. The chef, Mr. Koshikawa, was allowed to use these eggs after 10 years of dedication, where he paid attention to every detail from the chicken coop to the feed, resulting in truly exceptional eggs. The location is an 8-minute walk from Gaienmae Station, with a charming small exterior that perfectly fits the location. I arrived at 6 pm and the cozy interior of the restaurant reminded me of Italian eateries I've visited before. Instead of ordering a la carte, I opted for the dinner course "Casa Bella - The Ultimate Full Course" priced at 10,500 yen (excluding tax). The wine selection was left to the manager's choice based on our preferences and the dishes of the day. Here is what we enjoyed: - Grissini and handmade bread with basil, moist and perfectly salted. - Chicken liver crostini, rich and devoid of any unpleasant odor. - Fried horse mackerel from Kagoshima, tender and complemented by the sweetness of tomatoes. - Scrambled eggs with "Takahashi Tamago" and summer truffles, incredibly rich and intense in flavor. - Roman-style tripe stew, with a unique texture and a tomato sauce that is not overly acidic. - The Ultimate Carbonara, a decadent dish with a rich blend of egg, cheese, and truffles. - Swordfish from Kanagawa, perfectly grilled with flavorful accompaniments. - Grilled Australian beef fillet, tender and bursting with meaty goodness. - Handmade Tonarelli pasta with Sardinian bottarga and clams, a delightful combination of flavors and textures. - Dessert platter, a cute and delicious assortment of sweets. The total bill for two people, including several glasses of wine, came to just over 30,000 yen. Considering the quality and quantity of the dishes, the course menu was definitely worth it. The restaurant's ambiance, with its Roman-like decor and close seating arrangements, truly transported us to Italy. It was a wonderful dining experience. Thank you for the delicious meal!

This is our second visit to the restaurant. With the Olympics approaching, new buildings like the New National Stadium have been constructed, changing the landscape outside the restaurant. However, the restaurant itself remains the same, with its cozy underground atmosphere. This time, we are dining with the elegant Italian lady once again. We enjoyed the following dishes: - Superb fried egg with white truffle topping for 3280 yen - Poached cod milt with fresh parsley for 1790 yen - Ultimate carbonara for 1940 yen - Tripe Drinks: - Glass of sparkling wine - Glass of white wine Gavi 2018 - Glass of red wine Even though it is the end of January, they still had white truffles available. The rich fried egg with generous slices of expensive white truffle was a simple yet delightful dish. The poached cod milt had a creamy texture with a hint of saltiness that complemented the dish well. The restaurant's specialty, carbonara, was a favorite of the Italian lady with its rich egg and fragrant cheese. The tripe, carefully prepared to remove any unpleasant flavors, was also delicious. This restaurant showcases the deliciousness of the ingredients while demonstrating skillful cooking techniques.

The ultimate carbonara can be eaten at this Italian restaurant that was featured in a magazine and had been on my mind for a while. I made a reservation and visited for lunch. It was about a 7-8 minute walk from Gaienmae Station. The course menu included: 2 appetizers, 2 pasta dishes, a main course, and dessert. The amount of food served was quite generous, and for a course that cost just under 6000 yen, I was worried if it would be enough, but I was satisfied with both the taste and portion. The only thing that seemed odd was the price of the ginger ale, which was around 1000 yen, while beer was priced at 600-700 yen. The meal started with an Italian rice porridge-like soup with tomato, which was not on the menu but served as a warm-up. The appetizer platter included 5-6 different items, each with a satisfying portion. The flavors were well-balanced with just the right amount of saltiness. The truffle and egg dish was light and flavorful, though slightly underwhelming after the lavish appetizer platter. The lasagna had a nice balance of flavors, not too rich or overly sweet. The ultimate carbonara, which I had been looking forward to, was rich and creamy without any artificial sweetness, making it easy to keep eating. The saltiness was just right, and it paired well with alcohol. The meat tomato stew was a surprise, as the type of meat was not disclosed, but it was a fun experience trying to guess while eating. The main course, deer meat, was unexpectedly cooked on charcoal, which was a new and delicious discovery for me. Despite being already full, I found the lean meat to be delicious and it disappeared quickly. The dessert and coffee were also well-prepared, with three options that were not too heavy and very tasty. As someone who enjoys eating delicious food until full, this restaurant was a perfect match for me. It felt like authentic Italian cuisine, not the typical Japanese-style Italian, and everything was delicious without being overwhelming. The chef was very friendly and the atmosphere was comfortable. Although I'm not sure if the same level of service will be provided on my next visit, I highly recommend this restaurant. It's surprisingly easy to make a reservation, and it's nice to be able to visit without any hassle. I wonder if the regular customers here just don't post reviews online much. Come hungry and enjoy your meal!

I came here to try the ultimate carbonara at Gaienmae. Since it was around Christmas time, I opted for the limited lunch full course. In short, the signature carbonara was indeed delicious. It was rich, aromatic, with a slightly bitter taste, and the overall quality was high. Personally, I also enjoyed the main course, the fillet, which was cooked well with a strong seasoning and a rich truffle sauce. It may be a bit heavy for a course dish, but the flavors were clear and delicious. On the other hand, the appetizer was quite subtle. Card: Accepted

I visited Hostaria Casa Bella, located about 7 minutes from Gaienmae Station, to try their ultimate carbonara that I had been curious about for a while. The restaurant has a cozy and cute atmosphere with counter and table seating options. I tried the following dishes: - Roman-style tripe stewed in tomatoes (1480 yen): The tripe had a nice texture, balanced with the acidity of the tomatoes and the richness of the cheese. Delicious! - Ultimate carbonara (2130 yen): Made with two types of rare eggs sourced from Saitama Prefecture, this carbonara does not use cream. They finish it off by grating Pecorino cheese right in front of you. The richness of the eggs, cheese, and homemade pancetta complemented the thick and chewy pasta perfectly, creating a deep flavor. - Roast venison (3310 yen) with caponata: The venison was tender with no gamey taste, paired with a sweet berry sauce. The tripe and carbonara were delicious! The staff were friendly and the ambiance was great. I will definitely come back when I crave the ultimate carbonara. Thank you for the meal!

Italian restaurant located near the under-construction New National Stadium caught my attention with its ultimate Carbonara. The restaurant is semi-basement with a capacity of less than 10 seats, including counter and table seats. I visited for dinner and ordered the following: - Summer vegetables - Beef shoulder loin with truffle - Ultimate Carbonara - 4 drinks The total cost was around 12,000 yen. Here are my thoughts on the dishes: - Summer vegetables: There were various types of sticky vegetables, which personally made me happy. - Beef shoulder loin with truffle: They sprinkled Australian winter truffle right in front of me, and the aroma was amazing. It was made with Piedmontese Fassone beef, which has a texture similar to lamb. The lean meat was refreshing, and the porcini mushrooms on the side had a great flavor. - Ultimate Carbonara: This is a real Carbonara without using cream. They finished it off by sprinkling Pecorino cheese right in front of me. They used Takahashi eggs, a high-quality brand, which made the dish rich and flavorful. The eggs were cooked to perfection with an exquisite touch of heat, making it truly the ultimate Carbonara. Although the restaurant is a bit far from the station, it is worth visiting if you love Carbonara.

Chef Koshikawa was inspired to become a chef because of Carbonara, and he is known for his specialty dish, the "Ultimate Carbonara." I had made a reservation with great anticipation, knowing about his dedication to this dish. I started off with a delicious Italian beer while deciding on my order. Of course, I had to try the Ultimate Carbonara. Since I arrived quite late, I also ordered another specialty dish, the "Roman-style Tripe Tomato Stew," as an appetizer, and then the Ultimate Carbonara as my main dish. I asked the server, Suda-san, to recommend a glass of wine to pair with both dishes, and he suggested a rich and tasty Chardonnay, which complemented the dishes perfectly. First, the Roman-style Tripe Tomato Stew was served. It was a flavorful and well-prepared dish, with a nice crispy texture on the surface. Then came the Ultimate Carbonara, a truly remarkable dish. The sauce was perfectly thick and creamy, coating the pasta beautifully. The flavors of black pepper, Pecorino, and rich eggs blended together wonderfully, with the guanciale and pancetta adding a depth of flavor. The richness of the egg and the savory taste of the meat were exceptional, creating a multi-layered and unforgettable taste experience. Despite its richness, the dish was not heavy at all, and I found myself wanting to eat more. The clarity and depth of flavors in Chef Koshikawa's dishes truly stood out. I had a great conversation with Chef Koshikawa and Suda-san, learning about the many details and efforts put into creating the Ultimate Carbonara. The key points included using special eggs from a local egg artisan, Mr. Takahashi, and carefully balancing the ratio of egg yolks to egg whites. The use of these unique eggs made a significant difference in the dish's taste and texture. Overall, it was a memorable evening, and I left with a newfound appreciation for the art of Carbonara.